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Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast with butter, ranch, au jus, pepperoncinis, and a nice chuck roast, this is an absolute classic pot roast. You can make it so much faster in your pressure cooker!

Course Dinner
Cuisine American
Keyword pressure cooker pot roast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Pressure Release 20 minutes
Total Time 1 hour 40 minutes
Servings 4 - 6 servings
Calories 442 kcal
Author Sandy Clifton

Ingredients

  • 3-6 lbs Chuck Roast, cut into 1 pound pieces of even thickness
  • 3 Tablespoons Vegetable Oil
  • 1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
  • 9 Pepperoncinis, whole or chopped
  • ½ cup Pepperoncini Juice from the jar
  • 1 ½ cups Low Sodium Beef Broth, (or water)
  • 1 (1 oz) packet Dry Ranch Dressing Mix
  • 1 (1 oz) packet Au Jus (or packet of brown gravy mix)
  • 4 Tablespoons Butter, unsalted

For Gravy

  • 3 Tablespoons Flour
  • 3 Tablespoons Softened Butter, unsalted

Instructions

  1. Turn pot on Sauté mode (normal heat). When the display reads "Hot" add the oil.

  2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).

  3. Turn meat over and cook for another 5 full minutes.

  4. Remove the meat to a dish and cover with foil to keep it warm.

Deglaze the Pot

  1. Add the onion and a bit of the beef broth to the pot and stir to loosen the brown bits from the bottom of the pot. As you stir, scrape the bottom of the pot with a wooden spoon until the bottom is free of all of the stuck on brown bits.

  2. Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.

  3. Turn off the sauté mode.

Pressure Cook the Roast

  1. Add the meat back into the pot.

  2. Close lid and set the steam release knob knob to the Sealing position.

  3. Press the 'Pressure Cook' or 'Manual' button (or dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.

  4. When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).

  5. After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.

  6. When the pin in the lid drops back down, open the lid.

  7. Remove the pot roast to a plate and cover.

Make the Gravy

  1. Turn the Sauté function back on.

  2. Mix the flour and softened butter together until well combined.

  3. When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.

  4. Enjoy with mashed or baked potatoes, or over rice.

Recipe Notes

Alternate "Dump and Start" Method:

Add the roast to the pot (still cut it into 1 lb chunks), then the rest of the ingredients in order (minus the flour and softened butter for gravy), and cook on High Pressure for 80 minutes. 15 minute natural release (If you have a roast that is over 4 lbs, and can't cut it, then increase the cook time to 90 minutes).

 

 

 

 

Adapted from original recipe by Robin Chapman.